Table 3.

Aldehydes concentration of cheeses made from raw (A1, B1, C1) and pasteurized milk (A2, B2, C2) during ripening

Aldehydes	Days	Cheeses
		A1	A2	B1	B2	C1	C2
Acetaldehyde	2	0.30 ± 0.10aA	0.11 ± 0.03aA	0.35 ± 0.07aA	0.18 ± 0.02aA	0.28 ± 0.07aA	0.15 ± 0.02abB
	90	0.54 ± 0.14aA	0.22 ± 0.06aA	0.54 ± 0.18aA	0.30 ± 0.09aA	0.48 ± 0.06aA	0.22 ± 0.01aA
	180	0.70 ± 0.12aA	0.29 ± 0.08aA	0.73 ± 0.22aA	0.35 ± 0.10aA	0.60 ± 0.11aA	0.26 ± 0.01aA
Pentanal	2	0.28 ± 0.04aA	0.19 ± 0.04aA	0.24 ± 0.06aA	0.15 ± 0.02aA	0.27 ± 0.03aA	0.15 ± 0.06aA
	90	0.49 ± 0.15aA	0.33 ± 0.08aA	0.34 ± 0.01aA	0.24 ± 0.10aA	0.42 ± 0.07aA	0.24 ± 0.02aA
	180	0.48 ± 0.15aA	0.28 ± 0.15aA	0.37 ± 0.13aA	0.19 ± 0.02aA	0.42 ± 0.07aA	0.22 ± 0.01aA
Hexenal	2	0.22 ± 0.12aA	0.10 ± 0.01aA	0.22 ± 0.06aA	0.11 ± 0.00aA	0.19 ± 0.06aA	0.10 ± 0.02aA
	90	0.36 ± 0.10aA	0.15 ± 0.00aA	0.24 ± 0.08aA	0.17 ± 0.01aA	0.30 ± 0.01aA	0.16 ± 0.03aA
	180	0.38 ± 0.04aA	0.17 ± 0.05bcA	0.29 ± 0.05abcA	0.17 ± 0.03cA	0.33 ± 0.06abA	0.16 ± 0.02cA
Hexanal	2	0.12 ± 0.00aB	0.07 ± 0.00aA	0.13 ± 0.04aA	0.07 ± 0.01aB	0.11 ± 0.02aA	0.08 ± 0.00aB
	90	0.20 ± 0.02aAB	0.11 ± 0.02aA	0.19 ± 0.04aA	0.11 ± 0.01aA	0.19 ± 0.00aA	0.12 ± 0.00aAB
	180	0.24 ± 0.02aA	0.14 ± 0.04abA	0.22 ± 0.00abA	0.13 ± 0.01bA	0.22 ± 0.04abA	0.13 ± 0.02bA
Tridecanal	2	0.20 ± 0.04bB	0.10 ± 0.02bB	0.16 ± 0.06bB	0.15 ± 0.07bB	0.38 ± 0.01aB	0.17 ± 0.03bB
	90	3.39 ± 0.20aA	1.19 ± 0.16bA	3.45 ± 0.83aA	1.31 ± 0.05bA	2.89 ± 0.40aA	1.15 ± 0.05bA
	180	3.64 ± 0.30aA	1.53 ± 0.21cdA	2.99 ± 0.34abA	1.04 ± 0.26dA	2.42 ± 0.25bcA	0.91 ± 0.33dAB

Data are expressed as relative peak chromatographic area. Mean values followed by different lowercase letters within a row indicate significant differences between cheese samples (p < 0.05)

Mean values followed by different uppercase letters within a column for same compound indicate significant differences between ripening periods (p < 0.05)

(A): 100 % ewe milk, (B): 50 % ewe milk + % 50 cow milk, (C): 50 % ewe milk + 25 % cow milk + 25 % goat milk